February 03, 2017
Comfort Food, Chili, Soups/Stews,
Dairy, Vegetables, Peppers, Budget-Friendly, Small Batch Cooking, Fall/Autumn, Sunday Dinner, Winter, Gluten-Free, No Eggs, Milk more
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"Here in Silverton a local restaurant makes a delicious soup called Cream of Green Chili soup. I was trying to figure out how to make this at home and after several attempts, I just never was able to duplicate it. However, taking the idea I had for it and adding a few things to my original idea, I ended up with something that was even better."
Peel and cut up potatoes.
Chop onion. Mince Garlic.
Add all three ingredients to a saucepan and add enough water to cover. Boil until potatoes and onion are soft, drain.
To a blender add drained ingredients. Add chopped green chilis.
Add 1 1/2 to 2 cups whole milk. Start blender on low to mix ingredients. Turn blender on highest setting and blend for 1 minute.
Return ingredients back to sauce pan and heat on low.
Add Sour cream, Cream cheese and Chicken broth, stir till blended. Add salt.
Heat thoroughly and serve with bacon bits and shredded cheddar cheese.
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